1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.

2. In a large skillet over medium-high heat, add olive oil if needed. Add ground beef, season with Italian seasoning, garlic powder, salt, and pepper. Cook until browned, then remove from skillet and set aside.

3. In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 30–60 seconds until fragrant. Add red pepper flakes if using.

4. Pour in the heavy cream and stir continuously. Let simmer for 2–3 minutes to slightly thicken.

5. Slowly stir in the parmesan cheese until melted and smooth. Season with salt and pepper to taste. Use a bit of reserved pasta water if sauce is too thick.

6. Add the cooked beef back to the skillet, followed by the drained fettuccine. Gently toss to coat the pasta in the sauce. Let sit for 1–2 minutes on low heat.

7. Serve immediately, garnished with extra parmesan, chopped parsley, and black pepper if desired.

8. Enjoy your creamy, garlicky masterpiece!